Serves: 2

Preparation time: 5 minutes

Cooking time: 10 minutes

  • 3 tablespoons dark soy sauce
  • 1 tablespoon Gochujang paste
  • 35 g soft brown sugar, 50 ml water
  • 2.5 cm fresh ginger, peeled and finely grated
  • 1 clove garlic, crushed
  • 1 tablespoon rice wine, 1teaspoon toasted sesame oil
  • 1 teaspoon cornflour blended with 2 teaspoons cold water
  • 2 x 50 g packs Peparami Pep’d Up Chicken Bites
  • 2 spring onions, thinly sliced, 2 teaspoons sesame seeds

Sticky rice, to serve

Step 1

In a medium saucepan, place the soy, gochujang paste, sugar, water, ginger, garlic, rice wine and sesame oil.

Step 2

Whisk over a low heat until the sugar has dissolved, then whisk in the cornflour. Bring to the boil, whisking continuously until the sauce thickens and simmer for 3-4 minutes.

Step 3

Stir in the Pep’d Up Chicken bites and simmer for 2-3 minutes.

Step 4

Serve the bites with the rice, spooning over any extra sauce, sprinkled with the spring onions and sesame seeds.